Sunday mornings will never be the same. These classic lemon blueberry muffins with a pecan and brown sugar crumb topping are a beautiful way to start the day. Pile them high in a bread basket and pass around the table as everyone enjoys their morning coffee. They're also a lovely snack to add to lunchboxes.

The prominent lemon flavor in these muffins comes from a combination of both fresh lemon zest and lemon extract. The tartness of the lemon pairs perfectly with the blueberries in this breakfast treat. The moist crumb of the muffins is juxtaposed with the sweet crunch of the nutty topping. They are sure to become a family favorite and a weekly tradition.

Tips

When purchasing fresh blueberries, look for berries that are firm, dry, plump and smooth-skinned. The size of the berries isn’t an indicator of maturity, but the color is important. The best blueberries should be a deep purple-blue to blue-black. Avoid reddish blueberries because they aren’t ripe, and they won’t ripen once they are picked Any blueberries that look soft or shriveled or have any signs of mold should also be avoided.

Fresh blueberries should be kept in the refrigerator in their original plastic pack or in a covered bowl or container. Only wash the berries just before use, otherwise, they can get soggy in the refrigerator.

If you want to make these muffins when blueberries are not in season, frozen berries also work well.

Using paper liners reduces wear and tear on the nonstick finish of your muffin pan.